![]() Tagliatelle al ragù | |
Alternative names | Ragù, ragù alla bolognese |
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Type | Sauce |
Place of origin | Italy |
Region or state | Bologna |
Main ingredients | Ground meat (beef or veal, pork), soffritto (celery, carrot, onion), tomato paste, wine (usually white), milk |
Bolognese sauce,[a] known in Italian as ragù alla bolognese[b] or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect), is a meat-based sauce in Italian cuisine, typical of the city of Bologna.[2] It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Italian ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomato sauce are added, and the dish is then gently simmered at length to produce a thick sauce.
Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to Italian ragù alla bolognese, being more similar in fact to ragù alla napoletana from the tomato-rich south of the country. Although in Italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, such as tagliatelle),[3][4][5] in the United States "spaghetti bolognese" has become a popular dish.
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